Dill Potato Salad
An easy homemade potato salad with tender potatoes, tangy dressing, fresh dill, and crisp vegetables perfect for BBQs and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 pounds potatoes, boiled, peeled, and cut into bite-size chunks
2 ribs celery, thinly sliced
1 cup radishes, thinly sliced
1 red onion, chopped
1/2 cup dill pickles, chopped
3 tbsp fresh dill, finely chopped
1/2 cup vegan mayo or regular mayo
1/2 cup Greek yogurt or non-dairy yogurt
3 tbsp apple cider vinegar, plus 1 tbsp for potatoes
1 tbsp mustard
1 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika, optional for garnish
Instructions
Boil the Potatoes
Add the potatoes to a large pot and cover with cold water. Bring to a boil, add 2 teaspoons of salt, and cook for 20–30 minutes until fork-tender.
Peel and Prep
Drain the potatoes and allow them to cool slightly until easy to handle. Peel if desired, then cut into bite-sized chunks. While still warm, drizzle with 1 tablespoon apple cider vinegar and toss gently. Let cool completely.
Make the Dressing
In a small bowl, whisk together the mayo, Greek yogurt, 3 tablespoons apple cider vinegar, mustard, salt, black pepper, and fresh dill until smooth.
Combine the Salad
In a large mixing bowl, add the potatoes, celery, radishes, red onion, dill pickles, and dressing.
Toss everything together gently until evenly coated.
Taste and adjust seasoning if needed.
Serve immediately or chill for at least 1 hour for the best flavor and texture.
Garnish with smoked paprika if desired before serving.
Notes
Waxy potatoes like Yukon Gold or red potatoes work best.
Tossing warm potatoes with vinegar enhances flavor absorption.
Chilling the salad allows the flavors to meld beautifully.
Store leftovers in the refrigerator for up to 3 days.
Find it online: https://allrecipesmade.com/dill-potato-salad/
